Asparagus with Raspberry-Shallot Vinaigrette

Asparagus with Raspberry-Shallot Vinaigrette Recipe

Believe it or not, etiquette dictates that asparagus be eaten with your hands. Even if you choose to use a fork, keep it simple when you serve asparagus so its true flavor comes through; I think it is beautifully complemented by this warm-weather raspberry vinaigrette.
Note: If the asparagus are particularly thick, make sure to peel the bottom thirds of the spears, otherwise you’ll have a mouth full of fibrous, woody bits.–Curtis Stone

Asparagus with Raspberry-Shallot Vinaigrette Recipe

  • Quick Glance
  • 25 M
  • 25 M
  • Serves 4


  • 2 pounds (about 2 bunches) asparagus
  • Salt
  • 1/2 cup raspberry vinegar
  • 2 small shallots, cut into thin rings
  • 1/3 cup grapeseed oil
  • 1 tablespoon olive oil
  • 1 tablespoon chopped flat-leaf parsley leaves
  • Freshly ground black pepper


  • 1. Fill a large frying pan with salted water and bring it to a boil. Trim off the woody portion of the asparagus spears, and place the asparagus in the boiling water. Sprinkle with salt and cook for 2 minutes, or until the asparagus is crisp-tender. Drain. Submerge the asparagus in a large bowl of ice-cold water to cool it completely. Drain again, and dry the asparagus with paper towels.
  • 2. In a small saucepan, combine the vinegar and shallots and bring to a simmer over medium heat. Remove the saucepan from the heat and allow to cool. Strain the vinegar into a bowl, reserving the shallots separately.
  • 3. Slowly add the grapeseed oil and olive oil to the vinegar, whisking constantly to blend. Whisk in the parsley, and season the vinaigrette with salt and pepper to taste.
  • 4. Arrange the asparagus on plates, and pour the vinaigrette over it. Garnish with the reserved shallots, and serve.
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Recipe Testers Reviews

Brenda Carleton

Apr 14, 2009

Today I found that raspberry and asparagus go well together. I liked the shallot-infused raspberry vinaigrette and the bonus of the almost-pickled shallots scattered on top of the dish. Just a handful of ingredients, but it works. If I were to make two changes, it would be to substitute fresh mint or thyme for the parsley in the vinaigrette and to grill the asparagus. I will just have to do that next time!


    1. Ali, we were sorta surprised—not to mention relieved!—when we read that finger trick, too. Who’d a thunk it? I mean, it’s not like Miss Manners said it, but as long as someone said it, I’m willing to take it as gospel. And you’re quite welcome.

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